7 Food Trends for 2017

From sriracha to smoothie bowls, food trends evolve quickly as chefs and consumers look for the “next big thing.” After sifting through reports from Mintel, Bon Appétit and Iconoculture, we found two overarching themes that are a good temperature check…

Emerging Themes From the 2016 Food Tank Summit

Last week, I had the pleasure of attending the 2016 Food Tank Summit held in Washington, D.C. The summit, hosted by Food Tank in partnership with American University, brings together more than 70 speakers from across the food, nutrition and agriculture…

Food Safety in Asia

In Asia, not a week goes by without another new food safety scandal making headlines, from contamination and food poisoning, to mislabeling and product recalls. Nine FleishmanHillard offices in APAC have been monitoring trends in the industry since the start…

Restaurant Marketing: Insight From Insiders on Today’s Biggest Challenges

Thousands of foodies flocked to Chicago a few weeks ago to learn about the hottest restaurant trends, meet some of the country’s top chefs and taste what’s popping up on menus around America at the National Restaurant Association annual conference.…

2015 Dietary Guidelines for Americans: Report from the Field

Last week I had the opportunity to attend the Dietary Guidelines for Americans (DGA) Summit, hosted by The Ohio State University and National Geographic. I’ve posted previously on the dietary guidelines process here. Filled with an impressive line-up of food…

SXSW Part 2: Following The Conversation Can Actually Help You Lead

Kimchi fries. GMOs. Not necessarily two conversations you would think would co-exist – but SXSW is truly a place where even the most seemingly unconnected ideas and opinions converge. Food was one of the top three themes that emerged from…

Food + Technology Converge at SXSW 2015

Howdy! SXSW 2015 just wrapped in Austin, TX, and this year FOOD was a major topic beyond just the great tasting BBQ and tacos. Why? Because this is a truly unique forum where really smart, creative, and innovative people come…

Six Takeaways from the 2015 Dietary Guidelines Advisory Committee (DGAC) Report

On February 19th, the long-awaited 2015 DGAC Report was submitted to the Sectaries of the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA). While the report is consistent with recommendations from the final…

Resolving to Make the Most of This Year’s Food Trends

Enter 2015. Along with the standard New Year’s Resolution to eat healthier (yes, that’s mine, too), you can’t miss the multitude of food trend lists. While I sometimes wonder who exactly is writing these, often thinking I know more about…

On the Menu in 2015: Building Your Brand Through Menu Labeling

Just before the highest calorie intake day of the year, the Food and Drug Administration announced the final rules for menu labeling the day before Thanksgiving. Part of the 2010 Affordable Care Act, these regulations will require calories and other…

Using Behavioral Tendencies to Predict Your Food and Nutrition Habits

When it comes to food and nutrition, consumers have never been more aware about the calories and nutritional content of the foods they eat.  A recent survey by the International Food Information Council Foundation (IFIC) analyzed the health and diet…

FNCE 2014: Perspectives From a Nutrition Communications RD

Once a year, registered dietitians (RDs) from across the world gather for the annual Food & Nutrition Conference & Expo (FNCE®). This year’s conference drew a crowd of 9,400 attendees to Atlanta, Ga., for four days of food, nutrition education…

Are Chefs Keeping Up With Social Media?

In a recent post, my colleague Dan Barber wrote, “Food is social … and so is food communications.” After a recent meeting with corporate chefs from around the country, I can confidently confirm the industry is watching the food-centric conversation…

Thoughts on Today’s Food Marketing Landscape (Part Two)

In a recent post, we shared the first half of a dozen select insights about the U.S. food marketplace that FleishmanHillard’s food and agribusiness experts arrived at by reviewing published research and sharing our own personal and professional experiences. In…

BalticSea2020: Saving the Fish

Following 30 years of misguided European policy, the European Union’s fish stocks were in trouble: Two-thirds were overfished, and 1.7 million tons of eatable fish (roughly 23 percent of all fish caught in the EU) were being thrown back into…